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Area Four, located in Cambridge's Technology Square, fires its pizza in a wood oven using a 10-year-old sourdough starter that produces a crisp, charred crust. The resulting style sits between New Haven and Neapolitan approachesโa distinction that The Boston Globe has noted accurately reflects the kitchen's approach. The restaurant emphasizes scratch cooking and quality ingredients across its menu, with an operational philosophy centered on creativity and fundamentals rather than trends.
